Аннотация

Polymer stoppers are gaining popularity over traditional corks. However, their quality level remains understudied, as does their effect on commercial alcoholic beverages. This research featured the quality and safety indicators of polymer stoppers. The research objective was to assess their potential impact on the quality and safety of alcoholic drinks during storage.
The study focused on six types of polymer stoppers that differed in manufacturer, price, and material. Such aspects as appearance, geometry, impermeability, sensory profile, and polymer dust were determined based on State Standard 32626-2014. Toxic substances were assessed by gas chromatography while the migration of substances from the stopper surface was studied using direct microscopy. Sample preparation protocol followed Technical Regulation of Customs Union 005/2011 and State Standard 32626-2014.
Certain stoppers, mainly from the low-cost segment, failed to meet the impermeability requirements, especially in case of hotprocess bottling. The experiment revealed such toxic and hazardous substances as dibutyl and dioctyl phthalates, acetone, ethyl acetate, hexane, heptane, methanol, propyl, butyl, and isobutyl. They penetrated into the model environment and deteriorated the sensory properties of the alcoholic beverages. The acceptable level of methanol migration was exceeded by ≥ 10 times. The concentration of propyl alcohol reached 0.435 mg/L, with its acceptable level being 0.100 mg/L. The concentration of ethyl acetate was 20 times as high as the standard.
The research confirmed phthalate migration from polymer stoppers into alcoholic beverages during storage. Their migration rate and concentration in the finished product correlated with the strength of the beverage and storage temperature. Apparently, winemakers should apply stricter sanitary, quality, and safety standards to the stoppers they use to bottle their produce.

Ключевые слова

Polymer materials, bottling, corks, alcohol industry, safety, toxic elements, dioctyl phthalate, dimethyl phthalate

ФИНАНСИРОВАНИЕ

The research was supported by the Kuban Science Foundation as part of Innovative Research Project No. NIP-20.1/22.25.

СПИСОК ЛИТЕРАТУРЫ

1. Silva MA, Julien M, Jourdes M, Teissedre P-L. Impact of closures on wine post-bottling development: A review. European Food Research and Technology. 2011;233:905–914. https://doi.org/10.1007/s00217-011-1603-9
2. Chemisova LE, Ageeva NM, Markovskiy MG, Guguchkina TI. Influence of volatile components contained in cork on the quality and safety of wines. Izvestiya vuzov. Food Technology. 2019;(2–3):24–25. (In Russ.). https://doi.org/10.26297/0579-3009.2019.2-3.6
3. Poças F, Couto JA, Hogg TA. Wine packaging and related sustainability issues. In: Costa MJ, Catarino S, Escalona JM, Comuzzo P, editors. Improving sustainable viticulture and winemaking practices. Academic Press; 2022. pp. 371–390. https://doi.org/10.1016/B978-0-323-85150-3.00001-3
4. Liu N, Song Y-Y, Dang G-F, Ye D-Q, Gong X, Liu Y-L. Effect of wine closures on the aroma properties of Chardonnay wines after four years of storage. South African Journal of Enology and Viticulture. 2015;36(3):296–303. https://doi.org/10.21548/36-3-963
5. Sánchez-González M, Pérez-Terrazas D. Dataset of mechanical properties from different types of wine stopper: Micro-agglomerated, natural cork and synthetic. Data in Brief. 2018;21:2103–2109. https://doi.org/10.1016/j.dib.2018.11.051
6. Takahashi M, Aoyagi H. Analysis of porous breathable stopper and development of PID control for gas phase during shake-flask culture with microorganisms. Applied Microbiology and Biotechnology. 2020;104:8925–8936. https://doi.org/10.1007/s00253-020-10847-x
7. Lopes P, Roseira I, Cabral M, Saucier C, Darriet P, Teissedre P-L, et al. Impact of different closures on intrinsic sensory wine quality and consumer preferences. Wine and Viticulture Journal. 2012;27(2):34–41.
8. Marin AB, Durham CA. Effects of wine bottle closure type on consumer purchase intent and price expectation. American Journal of Enology and Viticulture. 2007;58(2):192–201. https://doi.org/10.5344/ajev.2007.58.2.192
9. Risch SJ. Food packaging history and innovations. Journal of Agricultural and Food Chemistry. 2009;57(18):8089–8092. https://doi.org/10.1021/jf900040r
10. Furtado I, Lopes P, Oliveira AS, Amaro F, Bastos ML, Cabral M, et al. The impact of different closures on the flavor composition of wines during bottle aging. Foods. 2021;10(9):2070. https://doi.org/10.3390/foods10092070
11. Cantu A, Guernsey J, Anderson M, Blozis S, Bleibaum R, Cyrot D, et al. Wine closure performance of three common closure types: chemical and sensory impact on a Sauvignon Blanc wine. Molecules. 2022;27(18):5881. https://doi.org/10.3390/molecules27185881
12. Lopes P, Silva MA, Pons A, Tominaga T, Lavigne V, Saucier C, et al. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage. Journal of Agricultural and Food Chemistry. 2009;57(21):10261–10270. https://doi.org/10.1021/jf9023257
13. Brotto L, Battistutta F, Tat L, Comuzzo P, Zironi R. Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures. Journal of Agricultural and Food Chemistry. 2010;58(6):3567–3572. https://doi.org/10.1021/jf903846h
14. Mucaca CAL, Filho JHT, do Nascimento E, Arruda LLAL. Phenolic composition, chromatic parameters and antioxidant activity “in vitro” in tropical Brazilian red wines. Journal of Food and Nutrition Research. 2017;5(10):754–762. https://doi.org/10.12691/jfnr-5-10-6
15. Pasteur L. Studies on wine: Its diseases, causes that provoke them, new processes for preserving and aging it, 2nd ed. Paris: F. Savy; 1873. 344 p. (In French).
16. Silva MA, Julien M, Jourdes M, Teissedre P-L. Impact of closures on wine post-bottling development: A review. European Food Research and Technology. 2011;233:905–914. https://doi.org/10.1007/s00217-011-1603-9
17. Chemisova LE, Ageyeva NM, Yakimenko EN. Quality and safety of wine during storage: packaging and stopper. Food Processing: Techniques and Technology. 2023;53(2):281–293. (In Russ.). https://doi.org/10.21603/2074-9414-2023-2-2432
18. Liu D, Xing R-R, Li Z, Yang D-M, Pan Q-H. Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation. European Food Research and Technology. 2016;242:1937–1948. https://doi.org/10.1007/s00217-016-2693-1
19. Chemisova L, Ageeva N, Mitrofanova E, Sheludko O. Ensuring the preservation of the quality of wine during storage. BIO Web of Conferences. 2022;46:01015. https://doi.org/10.1051/bioconf/20224601015
20. Chemisova LE. Mechanisms of cortical cork influence the biotechnological processes taking place during storage and wine maturation. Fruit Growing and Viticulture of South Russia. 2021;68(2):332–354. (In Russ.). https://doi.org/10.30679/2219-5335-2021-2-68-332-354
21. Furtado I, Lopes P, Oliveira AS, Amaro F, Bastos ML, Cabral M, et al. The impact of different closures on the flavor composition of wines during bottle aging. Foods. 2021;10(9):2070. https://doi.org/10.3390/foods10092070
22. Ravikumar A, Malik S, Chitnis A, Paul D, Mishra DK. Wine purchasing decisions in India from a consumer’s perspective: An analysis of influencing factors on the buying behavior. Innovative Marketing. 2022;18(2):120–134. https://doi.org/10.21511/im.18(2).2022.11
23. Halloran МW, Nicell JA, Leask RL, Marić M. Small molecule plasticizers for improved migration resistance: Investigation of branching and leaching behaviour in PVC blends. Materials Today Communications. 2021;29:102874. https://doi.org/10.1016/j.mtcomm.2021.102874
24. Kozlov PV, Papkov SP. Physicochemical principles of polymer plasticization. Moscow: Khimiya; 1982. 224 p. (In Russ.).
25. Barshtein RS, Kirillovich VI, Nosovskii YuE. Plasticizers for polymers. Moscow: Khimiya; 1982. 200 p. (In Russ.).
26. Sheftel' VO. Harmful substances in plastics. Moscow: Khimiya; 1991. 544 p. (In Russ.).
27. Le Magueresse-Battistoni B, Labaronne E, Vidal H, Naville D. Endocrine disrupting chemicals in mixture and obesity, diabetes and related metabolic disorders. World Journal of Biological Chemistry. 2017;8(2):108–119. https://doi.org/10.4331/wjbc.v8.i2.108
28. Ventrice P, Ventrice D, Russo E, de Sarro G. Phthalates: European regulation, chemistry, pharmacokinetic and related toxicity. Environmental Toxicology and Pharmacology. 2013;36(1):88–96. https://doi.org/10.1016/j.etap.2013.03.014
29. Zaitseva NV, Ulanova TS, Karnazhitskaya TD, Zavernenkova EO. Study of correlation between growth rate of children and monophtalate concentrations in urine. Izvestiya of Saratov University. New Series. Series: Chemistry. Biology. Ecology. 2017;17(1):62–66. (In Russ.). https://doi.org/10.18500/1816-9775-2017-17-1-62-66
30. Rustemeyer L, Elsner P, John S-M, Maibach HI. Kanerva's occupational dermatology, 2nd ed. Berlin: Springer; 2012. 2058 p. https://doi.org/10.1007/978-3-642-02035-3
31. Lazacovici D. The study of phthalates migration from different materials contacting with food. Journal of Food and Packaging Science, Technique and Technologies. 2012;(1):27–32.
32. Adlard ER. Jokie Bakker and Ronald J. Clarke: wine flavour chemistry (2nd ed). Chromatographia. 2018;81:1241. https://doi.org/10.1007/s10337-018-3566-5
33. Kalapos MP, Ruzsányi V. Acetone. In: Wexler P, editor. Encyclopedia of Toxicology (Fourth Edition). Academic Press; 2024. pp. 67–78. https://doi.org/10.1016/B978-0-12-824315-2.00393-6
34. Magerramov AM, Azizov AA, Alosmanov RM, Kerimova ES, Buniyatzade IA. Use of polymers as sorbents. Young Learners. 2015;4(84):38–41. (In Russ.). https://elibrary.ru/TIXEKF
35. Prata JC, Paço A, Reis V, da Costa JP, Fernandes AJS, da Costa FM, et al. Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy. Food Chemistry. 2020;331:127323. https://doi.org/10.1016/j.foodchem.2020.127323